This recipe is from RVer & chef Christina Stawiasz whose blog Thyme and Timber Life chronicles her love for cooking outdoors.

Thai Curry Chicken

To eliminate the entire process of slicing and marinating on the road, I prepped the chicken at home. Thinly slicing two chicken breasts and tossing together the marinade all in a gallon-sized ziplock bag and placing it in the freezer is a giant time-saver and dish reducer. When you’re ready for it, allow the marinading magic to happen while it defrosts overnight in the fridge. Yes, it’s that easy. 

Okay, so I know it looks like a lot but you can avoid dirtying up a grater by using pre-shredded carrots, ginger paste, red curry paste and pre-peeled garlic. I even bring along those extra little packets of soy sauce, courtesy of my favorite Asian carry outs. I’m left with only few things to chop and am ready to start cooking. By using pre-washed green beans you’re only left with cutting them down into 1 1/2 to 2 inch pieces. Halve, peel and then thinly slice a medium yellow or white onion. Remove the stems from the shiitake mushrooms and slice them as well. Can’t find shiitake? You can sub baby Bella’s or white buttons. To make it even easier buy the presliced and washed mushrooms!

Preheat the grill to medium-high heat. Once it’s good and hot, place your cast iron skillet on the grate and allow it to heat up for at least five minutes. Add 1 tablespoon of olive oil and using tongs add your marinaded chicken, discard any unused marinade. Cook the chicken through, around 12-15 minutes. 

Once cooked through, remove chicken from the skillet and set aside. It’s time to move on to the mushrooms and onions. Add a drizzle of oil to coat the skillet and add both your sliced mushrooms and onions, sautéing until softened, 5-7 minutes.

Now we add the remaining veggies. In addition to the mushroom and onions, combine the shredded carrot, green beans, garlic, ginger and red curry paste. Stir to combine and continue stirring to caramelize the red curry paste. Cooking 3-5 minutes until the vegetables are well coated and fragrant.

The green beans will remain crisp, we want them that way. It’s now time to add the reserved chicken and their accumulated juices, coconut milk (be sure to shake the coconut milk before using, it naturally separates), soy sauce, rice wine vinegar, chili flakes or dried chili’s, if using. If you’re not a fan of mild to spicy heat, you can simply omit it. Bring it all to boil then reduce heat to medium or medium-low if necessary to create a gentle simmer. Allow the curry to simmer for 15-20 minutes.

Lastly, stir in chopped cilantro. I serve this curry over a bed of white rice. Topping it with additional chopped cilantro as a garnish.

Thai Curry Chicken

Thai Curry Chicken

Tender pieces of chicken, crunchy green beans, red curry and coconut milk all come together for a fabulous punch of flavor. Keep it mild or spice it up, you really can’t go wrong here.

Thai Curry Coconut Chicken

  • 2 chicken breasts (sliced & marinated*)
  • 1 medium onion (halved & sliced)
  • 4 oz package shiitake mushrooms (stems removed & sliced)
  • 1 cup green beans (chopped into 1 to 2 inch pieces)
  • 1 cup shredded carrots
  • 3-4 garlic cloves (minced)
  • 1 Tablespoon ginger paste or fresh minced ginger
  • 2 Tablespoons red curry paste
  • 13.5 oz coconut milk (1 can)
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon soy sauce
  • *Optional dried cayenne chili’s or pepper flakes to taste

*Marinade

  • 2 chicken breasts (sliced)
  • 1 Tablespoon ginger paste or fresh minced ginger
  • 2 garlic cloves (minced)
  • 1 1/2 Tablespoons red curry paste
  • 3/4 cup coconut milk
  1. Begin by marinating the chicken. Thinly slice or cut chicken breast into bite size pieces per preference. Combine marinade ingredients, mixing throughly and combine with chicken. Immediately freeze if using for later date ( it will marinade as it defrosts overnight) or cover and refrigerate for no less then 30 minutes. Ideally chicken should marinate between 30 minutes to 12 hours.
  2. Preheat grill or stove top to medium-high heat. Add a drizzle of oil to coat your cast iron. Always add your oil to a hot pan. (If using stovetop a cast iron skillet, wok or large sauté pan will sub just fine).
  3. Add the marinaded chicken, disregard any unused marinade and cook 12-15 minutes or until cooked through, stirring occasionally. Remove from pan and set aside.
  4. Add a drizzle of oil to coat pan and add both your sliced mushrooms and onions, sautéing until softened, 5-7 minutes.
  5. Next add the shredded carrot, green beans, garlic, ginger and red curry paste. Stir to combine and continue stirring to caramelize the red curry paste. Cooking 3-5 minutes until the vegetables are well coated and fragrant.
  6. Add the reserved chicken and their accumulated juices, coconut milk, soy sauce, rice wine vinegar, chili flakes or dried chili’s, if using. Stir to combine and bring to boil then reduce heat to medium or medium-low if necessary to create a gentle simmer. Allow the curry to simmer for 15-20 minutes.
  7. Remove from heat. Stir in chopped cilantro and serve over a bed of white rice.